This goulash recipe form Matthew Evans marries slow-cooked pork shoulder with potato, passata and a hit of paprika. If you don’t have tomato passata, just blend or process canned tomatoes. 

Serves
5-6

Preparation

45min

Cooking

2hr
35min

Skill level

Easy
By
5
Average: 2.4 (4 votes)
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Ingredients

  • 2 tbsp olive oil or lard
  • 1 kg pork shoulder, cut into 5 cm pieces
  • 1 tbsp plain flour
  • 2 onions, thinly sliced
  • 4 garlic cloves, crushed
  • 2 tbsp sweet paprika
  • 80 g tomato passata (sieved puréed tomatoes)
  • 400 g baby chat potatoes, halved or quartered if large
  • 80 g dill cucumbers (gherkins), chopped
  • 100 g sour cream
  • steamed green beans and sauerkraut (optional), to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat oven to 150°C. Heat oil in a large casserole over high heat. Dust pork with flour and cook, in batches, for 3 minutes or until evenly browned, scraping the casserole with a wooden spoon to remove any browned bits. Transfer pork to a plate. Reduce heat to low.

Add onions to casserole and cook, stirring, for 5 minutes or until softened and starting to colour, adding a little more oil, if necessary. Add garlic and paprika, and stir for 1 minute or until fragrant. Return pork to the casserole and add passata, season with 1 tsp salt and ½ tsp pepper, and stir in 500 ml (2 cups) water. Scrape the base of the casserole, cover and bring to the boil.

Transfer casserole to oven and bake for 1½ hours, stirring halfway. Add potatoes, pushing them into the liquid and bake for a further 45 minutes or until potatoes and pork are tender.

Stir in dill cucumbers and sour cream, and season with salt and pepper. Spoon into shallow bowls and serve with steamed green beans and sauerkraut, if using.

 

Photography by Alan Benson.

As seen in Feast magazine, Sept 2011, Issue 1. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.